Classic Eggplant Parmesan

By Rachel Dolfi

A great eggplant Parmesan balances crisp, golden eggplant cutlets with rich tomato sauce and gooey mozzarella, then bakes everything until bubbling and browned on top. This version delivers creamy eggplant—not greasy slices—thanks to a simple wet brine before breading, while a crisp panko coating provides texture beneath the sauce and cheese. We call for smaller Italian eggplants because they tend to have fewer seeds, thinner skin, and a sweeter flavor than large globe eggplants, so they cook up especially tender.